Cooking for five hours and the meat is so tough. What did I do wrong?
I have made this recipe multiple times. Stewed tomatoes is a great option for those who like more broth, and I ALWAYS serve it with chunks of ripe mangoes as well-->this seems to be a requirement in my family.
I made this yesterday. I doubled it to feed a large crowd. Everyone loved it! I did follow suggestions below. I added jalapeno and extra seasoning. I did read online that Cuban food is intended to be a bit bland...
Was very good but I would add some heat,either a jalapeno or chipolte pepper. I cooked it for 5hrs on high. The other change I would make is to cook it for two hours then add the peppers. They got too mushy. Maybe add some more spices. It needed a bit more flavor.
This is the second time I have made the recipe- last year I made it using flank steak as instructed; this time I used beef brisket. I recommend using at least 3T (not 1t) of cumin. Reliable, simple, delicious meal.
This was just okay. It wasn't as flavorful as I would like and was more than done at about 6 hours on low. The peppers were a bit mushy. I may try it again with more oregano and cumin and some garlic as others mention. It needs some heat as well.
This was really good. Instead of over rice, we filled it in tortillas and served with spanish rice.
This was also a hit for our family. I have a very picky 17 year old boy who ate all the left overs. It gives me a great recipe for ingredients I have on hand all the time. Loved the yummy simplicity.
This was hit. Very easy and tasty. I did pre-season the meat with garlic, salt and pepper before placing in slow cooker. Beef was ready in 7 hours on low. Avocado is a must. Next time I would add 1 more onion, just prefer more.
Don't have a slow cooker, but 30-35 minutes in a pressure cooker works just as well. Still, I had same problem as SeattleBeagle with Peppers not coming out crisp like the photo.
This is literally one of the best recipes I've ever tried! I added a lot of lime to this to brighten it up a bit and also black beans. Even my boyfriend who isn't a huge fan of onions and peppers LOVED this.
I used fire roasted tomatoes and also directly salt and peppered the meat and didn't find it lacking in flavor whatsoever. Everyone loved this - even my very picky 3 year old ate it! This will be on our regular crock pot rotation. I find it difficult to find good crockpot recipes but this one is a winner for me.
This was quick to prepare and very tasty. I used tomatoes w/garlic and onions and stirred in the seasonings before I added the peppers and onions. Also note the portion size is generous if you are watching what you eat. If you divide this recipe into 6 servings instead of 4 and serve it over brown rice instead of white (1/3 cup cooked brown rice per serving), the nutritional info is much more diabetic-friendly. Agree that the avocado and cilantro add necessary pop!
This was great. My best friend's hubby is Cuban, she thought the ingredients were pretty authentic, and suggested adding 1/2 cup of Sherry & capers. & I added minced garlic, as I do to most all recipes! It turned out wonderful.
I enjoyed this a lot - so easy to prep - and my hubby enjoyed it even more. We fought over the leftovers. I only cooked it for 6 hrs vs. 8 on low heat, so the veggies were fairly al dente the first time around. The spices seemed a little bland without the cilantro & avocado garnish that it calls for -- with them, it really comes together! We've been adding cheese & sour cream to the leftovers, and hubby wants me to serve it fajita-style with tortillas next time.
This recipe has lots of potential but feels like it is missing something in terms of flavor/spice. Also, I don't like how the red peppers become mush.
Very yummy recipe and super easy. It was even better the next day.
I made this for dinner tonight. It was so easy and my kids loved it. They both had seconds and my son even went back for thirds.
I made this over the weekend. Super easy, and very YUMMY!